An all European meal
This weekend, I am having an all European dinner inspired by all the European Cruises I’ve been on over the past few years.
Appetizer:
Fresh snails, served with a spicy, piquant sauce
Cabrillas y caracoles
Ingredients:
2 lb fresh snails
1 green pepper
1 onion
2 tomatoes
2 cloves garlic
2 thick slices of bread
Cumin
White pepper
Pimentón (both types—sweet and hot)
Fresh coriander
Nutmeg
Olive oil
White wine (optional)
Salt
Preparation:
Wash the snails and place them in a pan with cold water to cover. Bring to a boil and skim off the froth, repeating the skimming process until no more is produced.
Meanwhile, fry some garlic and the bread in the oil until golden, then remove the bread from the frying pan and set aside. Use the same oil to add first some chopped green pepper and onion, then the roughly chopped tomatoes and the white wine, and cook gently for 10 minutes. Crush the fried bread and garlic together using a mortar and pestle, adding the spices to taste. Stir the resulting paste into the contents of the frying pan, then add this to the pot of snails. Serve hot.
Main course:
Risotto Milanese
Ingredients
2 tablespoons olive oil
6 tablespoons butter
1 medium onion chopped fine
1 teaspoon saffron threads
2 cups arborio rice
1/2 cup white wine
4 cups beef broth
1/2 cup freshly grated Parmagiano-Reggiano cheese
Preparation
1. In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the saffron and cook, stirring, for 1 minute. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes.
2. Add the wine to the rice, and then add a 4 to 6 ounce ladel of simmering broth and cook, stirring occasionally, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
3. Continue adding the broth a ladle at a time, waiting until the liquid is completely absorbed before adding more.
4. After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.
5. Stir in the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed. Transfer to serving plates and serve.
Osso Buco
Ingredients
* 1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon)
* 2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2-3 inches thick)
* 1/2 cup diced carrot (1/4 inch cubes)
* 1/2 cup diced celery (1/4 inch cubes)
* 1 medium onion, diced 1/4 inch pieces
* 2 Tbsp (about 4 cloves) chopped garlic
* 3-4 sprigs fresh thyme (or 1 tsp. dried)
* 1 cup dry white wine
* 1-2 cups chicken or veal stock
* Flour for dusting the meat before browning
* Salt and Pepper
Gremolata
* 2 Tbsp Minced flat (Italian) parsley
* 1 Tbsp grated lemon zest
* 2 cloves garlic, crushed and minced
Preparation
1. Preheat oven to 325°F.
2. Heat a dutch oven on the stove top over medium heat for about five minutes. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside. If necessary, drain off all but two tablespoons of the fat from the pan.
3. Season the veal shank well with salt and pepper. Dredge the veal shanks through some flour, shake off any excess, and add the meat to the hot fat in the pan. Increase the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.
4. Add the onions, carrots, and celery to the dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about five minutes) and toss in the garlic and thyme. Continue cooking until the vegetables just begin to brown (about 10 minutes).
5. Add the shanks and the pancetta back to the pan. Pour in the wine, and then add enough stock to come a little more than half way up the side of the shanks. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about an hour to an hour and a half.
6. Combine the gremolata ingredients, place in a separate small serving dish.
Serve on top of risotto or polenta (for low carb version, skip the risotto or polenta). Sprinkle with gremolata.
Dessert:
Luscious Chestnut Cream Delight!
I had many crepes during my European cruises… They are so yummy. … Crêpes aux Châtaignes… a creamy, delicious French dessert… guaranteed to please all!
Ingredients
8 crepes ( click here for batter instructions)
3/4 cup Chestnut Cream Purée (crème de marron)
3/4 cup Crème Fraîche (or sour cream with 1 tsp. sugar)
8 Candied Chestnuts (optional)
Chocolate or Chestnut Ice-Cream
Preparation
Heat up crepes. Cut candied chestnuts into small pieces. Put crepes on individual plates. Line one half of each crepe with a thin layer of chestnut cream, then spread a thin layer of cream on top, sprinkle with candied chestnut pieces. Fold over empty half of crepe. Top with ice-cream and serve! Voilà!
